Equipment
* optional
Ingredients
Main
- 4 japanese eggplant
- 5 ml olive oil
- 180 g yogurt
- 1 garlic, minced
- 1 scallion, sliced
- 3 g cilantro, chopped
Nutrition (per serving)
Method
Heat the grill to medium-high heat or set the oven broiler to high (approximately 200°C/400°F).
Wash the eggplants and slice them in half lengthwise. Apply a thin layer of olive oil to the cut surfaces using a brush or spray.
Place eggplant on the grill cut-side down (or cut-side up if using a broiler). Cook for 10-15 minutes, turning once, until the flesh is tender and browned.
Place the yogurt into a serving bowl while the eggplant cooks.
Mince the garlic and add it to the yogurt bowl.
Thinly slice the scallion and chop the cilantro.
Stir the scallions and cilantro into the yogurt until well combined.
Arrange the grilled eggplant on a plate and top with the prepared yogurt sauce.
Chef's Notes
- For the most tender eggplant, choose Japanese varieties that are firm and glossy, without any soft spots.
- Don't overcrowd the grill. Cook the eggplant in batches if necessary to ensure even browning and prevent steaming.
- Taste and adjust the seasoning of the yogurt sauce before serving. A pinch of salt can really make the garlic and herbs pop.
- If you prefer a smoother sauce, you can add a tablespoon of water or lemon juice to reach your desired consistency.
- The yogurt sauce is best made shortly before serving to maintain its freshness and prevent the garlic from becoming too pungent.
Storage
Refrigerator: 2 days — Store sauce and eggplant separately for best texture.
Reheating: Reheat eggplant in a 175°C (350°F) oven until warm; serve sauce cold.
